September is a funny time of year isn’t it, the weather doesn’t quite know what it’s doing yet. Some days are blazing hot sunshine, and then others are full on autumnal rain and biting cold winds. My new recipe came about by accident, as I was supposed to be making a tomato salad only to realise I had run out of them. I did however have some peaches and blueberries in the fridge and in my signature fusion style I decided to experiment. And of course… it worked!
The fresh, sweetness of the fruit reminds us of those long summer evenings spent socialising in the garden and the heat from the chilli helps warm and prepare us for the dark autumnal nights ahead. On paper it sounds as if it shouldn’t work, but trust me it does!
I’ve designed this recipe to serve four people, but it can easily be scaled down if you are just cooking for two or scaled up for larger gatherings.
What’s In It?
- 4 Large Ripe Peaches
- 200g Fresh Blueberries
- 100g Feta
- 2 Spring Onions
- 1 Red Onion
- 1 Red Chilli
- 2 tbsps Hemp Oil
- 2 tbsps Fresh Mint
- 2 tbsp Fresh Parsley
- 1 tsp Chilli Flakes
- 1 tsp Himalayan Salt
- 1/4 tsp Nigella Seeds
- Juice of 1/2 a Lemon
How Do I Make It?
Stone and slice each of the peaches into 8 wedges and place in a bowl with the halved blueberries, chopped fresh herbs, sliced onions and the sliced chilli. Remember to remove the seeds from the chilli – unless you like your salads super spicy!
Mix together until evenly distributed and then place to one side while you make the dressing.
To make the salad dressing, stir together the hemp oil, chilli flakes, Himalayan salt, lemon juice and nigella seeds in a small dish or jug.
Pour the dressing over the salad and gently stir with a wooden spoon to coat evenly.
Crumble the feta cheese into the salad and gently stir again.
Serve immediately with flat bread and hummus.
TOP TIP – This salad has such gorgeous flavours it can be enjoyed on its own, but it also makes a great accompaniment to grilled meats, such as lamb or barbecued chicken, or if you really like your cheese a big slice of halloumi.
What does The Art of Healthy Living think?
I’ll be honest with you, when Anupreet first mentioned this recipe I was sceptical. I mean come on… fruit in a savoury salad, what the heck is that about!?! But I really should know better by now, because when has Anupreet ever let me down!
The peach and blueberries work so, so well with the saltiness of the feta and the acidity of the lemon in the dressing and that slight chilli kick is just perfection. I served it alongside a grilled lamb chop, which perfectly complimented one another, and the herb flatbread on the side was great for mopping up the juices.
I also think this would work really well mixed into some couscous or bulgur wheat to create a modern twist on tabbouleh and served alongside a Moroccan lamb tagine.
Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is in the process of writing her own cookbook Cook, Fuse, Eat due out in 2019.
Anupreet has hosted 2 successful pop up restaurant evenings at the Primrose Cafe in Bristol and made her debut appearance at the Bristol Foodies Festival earlier this year. She also hosted her debut Vegan Monsoon Indian Feast at the Watershed in Bristol as part of their Summer Food Celebration program of events.
She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.
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